Butter-Free and Egg-Free

This tart is quick to make. I wanted a light filling without cream, and I found it on Lili’s blog, “Blueberry Tart.”🫐

The original version of the pie crust, with a few modifications, can be found on Lea’s site, “Butter-Free Pie Crust.” I prefer making this recipe in the summer with fresh blueberries. In the winter, I opt for frozen blueberries.

 

 


Minuteur en forme de chef de cuisine bleu

Prep Time : 40 min
Bake Time : 25 min

Ingredients

For the Crust

  • 1  2/3 cups (200 g) white spelt flour or all-purpose flour
  • 1/3 cup ~2.6 fl oz (8 cl) vegetable oil grapeseed or canola
  • 1/3 cup ~2.6 fl oz (8 cl) warm water
  • 1 teaspoon baking powder

For the Filling

  • 2/3 LB ~11 oz (300 g) blueberries
  • ½ cup (40 g) almond flour
  • ¼ cup (40 g) coconut sugar

 

Myrtilles et feuilles vertes

 

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Step 1: Crust

In a bowl, mix the flour with the baking powder, add the warm water and oil. Combine everything well to form a dough ball. Lightly grease and flour a tart pan about 8.66 pouces (22 cm) in diameter. Roll out the dough with a rolling pin and gently place it in the pan. Lightly prick the edges with a fork.

Step 2: Filling

Spread almond powder on the crust, then add the blueberries and sprinkle with coconut sugar.

Step 3: Baking

Bake for around 25 minutes on the top rack at 350 degrees Fahrenheit (180 degrees Celsius). Remove it from the oven once done.

 

Enjoy your Blueberry Tart ! 🫐

Gisou’s Tips and Tricks

  • I use a silicone pastry mat to roll out the dough.
  • My initial attempt was with Lili’s dough, but I found it challenging to spread in my pan, so I switched to Lea’s recipe.
  • I skip adding sugar to the crust as the filling provides sufficient sweetness.
  • The almond flour helps soak up the blueberries’ juices.
  • Baking times can vary between ovens, significantly impacting the appearance and taste of recipes! The baking vessel used also affects the cooking duration.
Blueberry Tart

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